After an amazing weekend spent with old friends at the 50th anniversary of our high school- I am exhausted. Cooking is one of the last things I want to do when I'm super tired, but I really need to a) stop eating out so much and b) stop eating convenience foods that are not good for you.
My philosophy? Taking shortcuts in the kitchen is totally acceptable - especially when you're short on time/energy.
I found this Curry Simmer Sauce at Trader Joe's and figured I'd give it a try. What I love is that I can actually read all the ingredients on the label: Tomato puree (tomato paste, water), tomatoes, onions, garlic, sea salt, coriander, cumin, tumeric, paprika, lemon juice concentrate, pepper, cinnamon, cloves. Now I could put all these in a pot, but it's a lot easier on days like this to take the shortcut.
Curried Chickpeas with Zucchini
1 T olive oil
1 onion, medium diced
2 small zucchini, diced
1 large can of chickpeas (25 oz.)
1 jar Trader Joe's Curry Simmer Sauce
in a large pot, Sautee onion and zucchini in a tablespoon of olive oil until tender crisp (zucchini skin should still be bright green). Drain and rinse chickpeas and add to pot. Add 3/4 C of water and 3/4 jar of the curry simmer sauce. If you want to stretch the recipe - add more veggies and more sauce. As written, this makes about 3-4 servings (depending on how much you eat!)
My philosophy? Taking shortcuts in the kitchen is totally acceptable - especially when you're short on time/energy.
I found this Curry Simmer Sauce at Trader Joe's and figured I'd give it a try. What I love is that I can actually read all the ingredients on the label: Tomato puree (tomato paste, water), tomatoes, onions, garlic, sea salt, coriander, cumin, tumeric, paprika, lemon juice concentrate, pepper, cinnamon, cloves. Now I could put all these in a pot, but it's a lot easier on days like this to take the shortcut.
Curried Chickpeas with Zucchini
1 T olive oil
1 onion, medium diced
2 small zucchini, diced
1 large can of chickpeas (25 oz.)
1 jar Trader Joe's Curry Simmer Sauce
in a large pot, Sautee onion and zucchini in a tablespoon of olive oil until tender crisp (zucchini skin should still be bright green). Drain and rinse chickpeas and add to pot. Add 3/4 C of water and 3/4 jar of the curry simmer sauce. If you want to stretch the recipe - add more veggies and more sauce. As written, this makes about 3-4 servings (depending on how much you eat!)
I served my curry creation over cilantro lime brown rice. Simple recipe there - just follow the directions for making brown rice (1 C rice, 2.5 C water) and add 2 tablespoons of chopped cilantro, the juice of 1 lime, and S&P to taste. If you're feeling fancy, garnish with some chopped cilantro.
Healthy, vegan, low fat, delicious!
Healthy, vegan, low fat, delicious!